AEG KS7100000, User Manual

Page: 33 / 48

Use a roller to work out the pastry. Put it in a greased plain tin (diameter 28cm). Put the
bacon and onions evenly on the pastry. Pour the mixture on the pastry.
Setting Shelf position Time Water in the water
drawer
P 9 QUICHE LORRAINE 3 35 min. ---
CHICKEN 1200 g
Ingredients:
• 1 chicken (1,000 - 1,200 g)
• 2 tbsp peanut oil
• Salt, pepper, paprika and curry powder
Preparation:
Clean the chicken and dry it with kitchen paper. Mix the spices and oil. Use the mixture to
put on the chicken inside and out. Put the chicken the breast-side down in the ovenproof
cookware with a perforated insert (a special accessory).
Turn the chicken after approximately 25 minutes.
When the first sound operates (after approx. 50 min.), check how the meat cooks. If neces -
sary, cook it until the second sound operates (after approx. 60 min.)
Setting Shelf position Time Water in the water
drawer
P 10
CHICKEN 2 55 min. 200 ml
SADDLE OF VEAL (4-6 serves )
Take meat out of the fridge 1 hour before you cook.
Ingredients:
• 1,000 g saddle of veal
• 2 tbsp peanut oil
• Salt, pepper, paprika and a little mustard
Preparation:
Wash the veal and dry it with kitchen paper. Mix the seasonings with the peanut oil. Use
the mixture to coat the meat fully.
Fry the veal in a frying pan on the cooker in a very high heat on all sides for 10 minutes.
Put it in the pre-warmed tin.
Setting Shelf position Time Water in the water
drawer
P 11 SADDLE OF VEAL 2 80 min. 200 ml
WARMING UP (4-6 dishes)
You can use any cookware that is heat-resistant to minimum 110°C.
Preparation:
Put the food separately or together on the cookware. Put it in the oven. Do not cover. Use 6
plates (diameter 26 cm) maximum.
Helpful hints and tips 33